One Pan Mexican Chicken Skillet

ONE PAN woohoo! These are my favorite types of dinners. Everything cooks together in one beautiful skillet, and all the flavors just hug each other. It’s beyond amazing. And this Mexican Chicken Skillet is no different!

We start with a simple enchilada sauce of sorts by whisking together olive oil, flour, and chicken stock with the best Mexican spices: chili powder, paprika, cumin, and garlic! Then we added cooked and shredded chicken plus all the best fillings like green chiles, black beans, corn, and red peppers!

As my special ingredient, we also toss in some crumbled tortilla chips, then top everything off with a good layer of cheese, then bake it to cheesy, gooey perfection in the oven! You down?!

INGREDIENTS

• 3 tbsps olive oil
• 2 tbsps flour
• 1 (15oz) can chicken broth
• 1 tbsp chili powder
• 1 tsp paprika
• 1 tsp ground cumin
• 1 tsp garlic powder
• Healthy pinch of sea salt and black pepper
• 1 ½ lbs cooked and shredded chicken
• 1 4-oz can chopped green chilies
• 1 (15oz) can black beans, drained and rinsed
• 1 (15oz) can of corn drained
• 2 red bell peppers cored, seeded, and diced
• ½ cup sour cream + extra for serving
• ¼ cup milk
• 2 cups crumbled tortilla chips
• 1 cup shredded Mexican cheese
• freshly minced cilantro garnish

How to make One Pan Mexican Chicken Skillet

Step 1:

Preheat the oven to 400°F.

Step 2:

Heat olive oil in a large, oven-safe skillet over medium heat. Once the oil is hot, add flour, chicken broth, chili powder, paprika, cumin, garlic powder, salt and pepper to the skillet, whisking until no clumps of flour remain. Bring the mixture to a simmer, then let it thicken for about 5 minutes, stirring occasionally.

Step 3:

Next, mix in the cooked and shredded chicken, green chiles, black beans, corn, and red peppers, then cover and cook for an additional 5-10 minutes or until everything is heated through and hot, stirring every so often. Stir in the sour cream, milk, and tortilla chips until evenly distributed, then remove the skillet from the heat.

Step 4:

Top the skillet with shredded cheese and place in the oven for 5-7 minutes or until the cheese is completely melted.

Step 5:

Garnish with freshly minced cilantro and extra sour cream, then serve.

Kitchen Equipment Needed

• Large oven-safe skillet
• Wooden spoon or spatula
• Whisk
• Can opener
• Measuring spoons and cups
• Knife
• Cutting board
• Oven mitts
• Serving spoon

What to Eat With This One Pan Mexican Chicken Skillet

The first time I made One Pan Mexican Chicken Skillet, it was a bit of a comedy; wrong tomatoes, a toddler meltdown mid-prep, and me trying to salvage dinner with a can of tomato paste.

But somehow, it turned delicious. My two kids cleaned their plates, and my husband thought I’d ordered takeout! It’s now a regular on our meal plan, especially on busy nights.

I like to serve it with Carrot Falafels with Roasted Veggie Quinoa for a healthy contrast. We balance it with Super Duper Moist Lemon Cake or Everything But The Kitchen Sink Cookies for dessert.

On cooler nights, Ground Chicken & Sweet Potato Chili hits the spot, while Roasted Red Pepper Flatbreads when we need something light but satisfying.

FAQ

What is One Pan Mexican Chicken Skillet made of?

It’s made of shredded chicken, black beans, corn, red bell peppers, green chilies, a creamy spiced sauce, and topped with cheese and tortilla chips.

What does Chicken Skillet look like?

It’s a little spicy and packed with bold Mexican flavors like cumin and chili.

Can I use uncooked chicken?

No.

Can I skip the green chilies for this One Pan Mexican Chicken Skillet?

Yes.

What cheese works best for this Chicken Skillet?

Mexican cheese blends work great, but you can also use cheddar or even pepper jack for a kick.

Can I make this in advance?

You can prep everything and refrigerate it before baking.

Is this dish gluten-free?

Not as written—it contains flour and possibly gluten in the chips. Use gluten-free flour and chips if needed.

What vegetables can I add?

Zucchini, spinach, or chopped onions would all taste great in this skillet.

How long do leftovers last?

Keep them in the fridge for up to 3 days in an airtight container.

Can I freeze this meal?

Yes.